2 tbsp olive oil
1 small brown onion, grated
150g feta, crumbled
50g fresh breadcrumbs
1 tsp cinnamon
2 tsp dried mint
50g Parmesan or Kefalotyri, grated
10g Flat leaf parsley, finely chopped
1 egg, beaten
Plain flour to dust
Olive oil to fry
Pomegranate seeds for garnish
Pre-heat oven to 200/400.
Peel carrots, top and tail and leave whole; drizzle with olive oil and place in a roasting tin and cook for 30-40 minutes (depending on size of carrots) until al dente, turning half way through.
Leave to cool then grate into a bowl, mix with onion, feta, breadcrumbs, cinnamon and mint, Parmesan, parsley and egg.
Season with sea salt and freshly ground pepper and refrigerate mix for an hour. (Can be made the day before and refrigerated until required).
Shape into 16 walnut size balls, flatten a little and dust in flour.
Heat oil in a frying pan and fry half the keftedes until golden on either side. Repeat with the remaining. Alternatively deep fry in vegetable oil for approximately 3 minutes at 175 degrees, until golden.
Drain on absorbent paper and serve warm with tahini sauce and carrot tabbouleh. Garnish with pomegranate seeds.
Originally published in Smashing Plates by Maria Elia. (Kyle Books, 2014)